We are searching data for your request:
Upon completion, a link will appear to access the found materials.
leaf: grind the biscuits (I put them on the nut machine), mix them with the melted butter and place them in a pot lined with baking paper. The diameter of the pot should be 23 cm. Bake on low heat for 20 minutes.
Cream: put the whipped cream in a pot on the fire and add the white chocolate. When the chocolate has melted and cooled, add the mascarpone.
When the countertop has cooled, put the cream and keep it in the fridge for at least 12 hours. Then garnish with strawberries.
I cut the top into 3 slices (I bake the whole top, at the same time, not the slices in a row), I syruped with the compote syrup and I started assembling the cake. I shaped the bottom part of the countertop, which is the straightest, then the extreme, quince made of not very small cubes, and the syrupy countertop, cream, fruit and finally the countertop. I put it in the freezer for 20 minutes - enough time to harden, then I removed the paper (line the shape with paper, to keep the straight shape of the cake and not stick). I leveled the cake and poured the icing, slowly, taking care to cover well everywhere. I put it back in the freezer for 10 minutes and then I poured another layer of glaze, this time I let it flow freely, I just moved it lightly, so that it flows down. I put the ornaments: the snowman and the fir tree made of sugar paste and some balls made of Rafaello candy paste. At the bottom of the cake I intentionally let the chocolate flow, to give the impression of snow and I placed some green leaves. I snowed everything with a handful of grated coconut and & hellip ready the cake!
I can only tell you that it is an absolutely spectacular cake in its simplicity, the combination between white chocolate and quince compote - slightly sour is extraordinary.
I made this cake for my friend Claudia C., an absolutely special lady who turned a beautiful age before Christmas. Congratulations, Claudia, you are a very special woman, I love you.
Chocolate cake, bananas and strawberries
It is a cake with lots of chocolate and aromatic fruits. I always liked how the taste of bananas combined with chocolate and the strawberries that are the stars of the season, I liked how they look so festive with those chocolate stripes.
The cake was made as a gift and unfortunately I don't have a picture of the section, but I promise I will make more and then I will come back with pictures.
For Chocolate cake, bananas and strawberries we need:
- 3 eggs
- 6 tablespoons sugar
- 6 tablespoons milk
- 6 tablespoons oil
- 6 tablespoons flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 200 ml unsweetened liquid cream (Pilos from Lidl I use, red box of 200 ml)
- 6 tablespoons sugar
- 200 gr dark chocolate
- 1 large banana or 2 small ones
- 3 tablespoons caspone syrup
- 100-150 ml of water (depending on how much syrup you like)
- 6-7 large bushes or 10-14 smaller ones
- 50 gr dark chocolate
- white chocolate flakes
Method of preparation Chocolate cake, bananas and strawberries
Cream: mix in a bowl unsweetened liquid cream with sugar and put on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts. After it has cooled a bit, put the cream in the fridge for an hour.
& # 8211 place the first sheet and syrup it with half the amount of syrup
& # 8211 grease the countertop sheet with a third of the cream over which we put the banana slices then over the bananas we put another third of the cream (if it is easier for you to divide the cream in three parts from the start & # 8211 in 3 bowls)
& # 8211 follows the second sheet of countertop that we syrup with the rest of the syrup
& # 8211 we put the cake in the remaining cream
& # 8211 put three strawberries in the middle and the rest cut in two we put them all around on top
& # 8211 melt the chocolate on a steam bath, put it in a bag that we drill at one end and draw chocolate stripes over each fruit
& # 8211 garnish with white chocolate flakes and sprinkle on top with black icing if we still have it
Put the cake in the fridge about 3 hours before serving or until the next day.
Strawberry Chocolate Cake, Cold Prepared
Prepare the worktop. Grind the biscuits, larger pieces can remain. Mix with cocoa then pour the melted butter and a little bit of milk until you get a composition similar to that for biscuit salami.
Prepare a round tray with removable walls, over which a food foil is placed. Turn the composition over and level it on the bottom of the tray, pressing well. Let it cool until the cream is ready.
Cream: Put liquid cream and broken chocolate in a saucepan. Heat gently and mix with a whisk until the composition is well blended. Let it cool for at least an hour. Add the rum essence and mix well until you get a thick and lighter cream.
Strawberries are cleaned of tails (choose which are beautiful maqi and remain with tails), wash and let it drain well. Strawberries should be about the same size.
Cake assembly: Remove the tray from the refrigerator. Remove the removable ring and cling film. Transfer the cake to a plate. Grease with a thin layer of this cream. part of the strawberries is cut in half lengthwise and placed on the edge of the tray with the part cut outwards. The rest of the strawberries are placed whole on the whole surface. Pour the rhyme carefully, fill the places between the strawberries, level and leave to cool for half an hour.
Icing: In a saucepan, melt the chocolate with liquid cream. Mix well. About a quarter of this amount is kept from this glaze. Allow to cool slightly then pour over the cake starting from the middle. It levels nicely. Let cool to harden the glaze.
For decoration: Choose beautiful strawberries with tails. Glaze with half the chocolate from the preserved icing and place in the middle of the cake. It is decorated with heart candies on the edges and according to the imagination.
Strawberry and chocolate cake
Summer, warmth, fruits bathed in the sun, ripe, sweet! A madness!
Strawberries are wonderful gifts of nature, full of color, taste and vitamins.
Among other things, I chose to make a small cake, but full of flavor, fragrance and color.
It is a simple but refreshing cake that abounds in strawberries and fine cream.
[ingredients title = & # 8221Ingrediente & # 8221]
- wheat (18 cm shape):
- 4 chicken eggs
- 1 pinch of salt
- 4 tablespoons cold water
- 4 tablespoons raw sugar
- 4 tablespoons flour
- 50 gr butter
- 50 gr dark chocolate
- 300 gr mascarpone
- 300 ml of sour cream
- 100 gr white chocolate
- 50 gr powdered sugar
- 1 lemon
- 500 gr fresh strawberries
- 500 ml of water
- 200 gr very ripe, soft strawberries
- 4 tablespoons raw sugar
- strawberry sauce
- 200 gr ripe strawberries
- 2 tablespoons raw sugar
- 100 gr dark chocolate
- 30 ml strawberry syrup
[preparation title = & # 8221Preparation & # 8221]
First we keep the ingredients at room temperature, about 1/2 hour, no more, because now it's hot and we don't want to alter them.
In a bowl, melt the chocolate and butter. Stir until smooth and set aside.
In a bowl, separate the egg whites, add a pinch of salt and 4 tablespoons of water. We start to mix them easily at first, then at a higher speed. When they become a thick meringue, add the sugar and mix well. Mix the yolks separately with the chocolate and add them to the egg white composition. Add the flour and mix lightly with a spatula. I use a paddle from the mixer.
Prepare a form provided with baking paper and turn on the oven.
Pour the baking composition and put it in the oven, over medium heat, for about 30-35 minutes. Before removing the top from the oven, prick in a few places with a toothpick and if it comes out clean, we can turn off the oven and remove the top to cool.
Meanwhile, boil a pot with 500 ml of water. We clean and wash the strawberries under a stream of cold water, then we grind them with a spoon. Add them over the water and let them boil. Add 4 tablespoons of sugar and let it boil for about 5 minutes. Turn off the heat, and strain the juice into a glass bowl and let it cool completely.
In another bowl, melt the white chocolate. If you want, you can add a few tablespoons of milk, it comes out tastier. Let's put it aside.
Remove the cheese in a bowl and add the chocolate.
Wash the lemon well, wipe it with a napkin. We grate the peel and squeeze the juice. Add over cheese and peel and juice. Stir vigorously until the composition is homogeneous. Mix the cream well until it becomes fluffy, add the sugar. We incorporate the whipped cream composition in the chocolate mascarpone one. Let cool the cream obtained.
We clean and wash the strongest and most beautiful strawberries. We slice them and sprinkle them with a little lemon juice.
We prepare the strawberry sauce quickly. Coarsely pass the most ripe strawberries, add 2 tablespoons of sugar and put them to boil in a bowl. Let the sauce boil until it thickens, then let it cool. If you want, you can add a few mint leaves to the strawberry sauce. I added.
We obtain the chocolate icing by melting the chocolate, then add the strawberry syrup and mix until smooth.
We slice the cooled top into three equal layers. In the same shape in which we baked the top, we place a baking paper and start assembling the cake. We stop a little cream for garnish.
Place the first layer on the counter, syrup well, place a few tablespoons of cream, level, place a few slices of strawberries, sprinkle with strawberry sauce, then place a few more tablespoons of cream and level. Do the same with the other layers of the top and finish with the rest of the strawberry sauce. Put everything in the fridge until the next day (ideally).
Take the cake out of the fridge, set aside the baking ring, and coat the cake in the rest of the cream. We make a border-model, then we pour the chocolate icing, we place some fruits or candies.
Let cool again until serving.
For the countertop I melted the white chocolate with the butter. I mixed the egg whites with the sugar and a pinch of salt. I added melted chocolate with butter, then flour mixed with baking powder. I baked the top in a round shape in which I put baking paper.
For the cream I mixed liquid cream, I added mascarpone, cream cheese and sugar, mixing continuously. At the end I added the yogurt. I prepared the gelatin according to the instructions on the envelope and added it to the cream.
I placed the countertop on a plate. I wrapped the removable ring from the round tray with cling film and placed it around the worktop. I placed a thin layer of cream over the counter, then I put strawberries on the whole surface. On the inside of the tray ring I placed halves of strawberries, with the cut part glued to the ring.
I spread the cream over the strawberries, being careful not to move them. I put food foil on the top and put it cold until morning.
In the morning I removed the ring, decorated the cake with strawberries and vanilla cream mixed with whipped cream. I had the remaining vanilla cream from another cake. It can be garnished only with whipped cream or cream left over from the inside.
Cake with strawberries and white chocolate cream
Separate the egg whites from the yolks.
Over the egg whites add a pinch of salt and mix well until the composition doubles in volume and becomes frothy.
Add the sugar, in the rain, and mix until the sugar is completely dissolved. Add the vanilla sugar.
Add water, spoon by spoon, and mix with a wooden spoon from bottom to top (NOT circular).
Incorporate the yolks, mixing as above.
Incorporate both flour and cocoa in the above mixture, stirring lightly for a good homogenization.
Grease a round shape with a diameter of 24 cm. with butter and then line it with baking paper.
Press lightly so that the paper sticks to both the bottom of the tray and its walls.
Pour the composition into the pan and level with a spoon.
Put the tray in the preheated oven and bake at 165 degrees until the top passes the toothpick test (about 30-40 min).
We must not open the oven door during baking, at least for the first 15 minutes.
Remove the tray from the oven and let the top cool.
When the top is cold, take it out of the tray, remove the baking paper and cut it in 2.
Mix the yolks with the sugar (added in the rain) and the vanilla sugar until they turn white.
This mixture is placed on a steam bath and kept until it thickens (without boiling.).
Remove from the heat and leave to cool.
Break the chocolate into pieces and melt with the margarine over low heat.
Allow to cool and then mix until you get a creamy mixture.
We add this mixture in the egg cream and mix for a good homogenization.
The sugar together with the water are boiled for 3 min
Allow to cool completely.
After cooling, add the rum essence and mix well.
Place the first syrupy top on a plate.
Spread 1/3 of the cream over the counter.
Place sliced strawberries on top of the cream (as long as it covers the top).
Lightly press the fruit so that it enters the cream a little.
Put 1/3 cream over the strawberries and level.
We place the other syrupy countertop.
With the remaining cream, coat the cake both on top and on the side.
On top, decorate with sliced strawberries and a few cherries and on the side it is dressed in pistachio ground in a nut.
Let it cool for a few hours.
Ingredient Unbaked Cheesecake With White Chocolate And Raspberries:
(for a cake shape of 22-24 cm.)
- 250 grams of biscuits
- 160 grams of butter
- 250 ml. whipped cream
- 450 grams of cream cheese (I used philadelphia)
- 500 grams of white chocolate
- 400 grams of frozen raspberries (or strawberries)
- 75 grams of sugar
- 1 teaspoon vanilla extract
- 6 sheets of gelatin (or 1 sachet of 10 grams of granulated gelatin)
- for the icing: 2 tablespoons sugar, 1 tablespoon grated cornstarch and 3 sheets of gelatin
- for decoration: 100 grams of white chocolate
Preparing Cheesecake Without Baking With White Chocolate And Raspberries
Top without baking biscuits
1. Place the biscuits on a clean kitchen towel. Cover with another towel and crush with a rolling pin. Put the biscuits in a bowl and add the melted butter.
2. Prepare a cake tin with removable walls (I used one with a diameter of 24 cm). Place a baking sheet on the bottom (it will help you take the cake out of the mold). The biscuits are mixed homogeneously with the butter then they are pressed well in the form, in a compact disc. The refrigerator is shaped.
Raspberry coulis preparation
3. Put the frozen raspberries in a saucepan with 75 grams of sugar and 2-3 tablespoons of water. Boil over high heat until the liquid drops (about 7-8 minutes). Pass through a sieve, pressing well. All the raspberry puree must reach the bowl and the seeds as dry as possible remain in the sieve.
Face cheesecake baking with raspberries and white chocolate & # 8211 basic cream
4. We will start preparing the cream for cheesecake without baking with raspberries and white chocolate by soaking the gelatin in cold water. If you use gelatin granules, mix them with 45 ml. of cold water.
5. Put a pan of water on the fire and look for a fire-resistant bowl that fits perfectly above the pan, without the bottom of the bowl touching the boiling water. Break 500 grams of white chocolate into pieces, place in a bowl and mix with a spatula until the chocolate melts. Be careful not to melt the white chocolate directly on the fire, it is very delicate and unstable!
6. Separately, the cream cheese is mixed at medium speed with a mixer, only until it becomes softer.
7. Heat on a fire in a saucepan (or microwave) 50 ml. cream for whipped cream, up to 50-60 degrees. Soaked gelatin is squeezed well with water (squeeze only if you use gelatin sheets). Add it to the sour cream for heated whipped cream, stirring until dissolved.
8. Mix the cream with the gelatin with 1/3 of the cream cheese until smooth. The mixture is quickly incorporated, with the mixer, into the rest of the cream cheese. Add melted white chocolate and vanilla extract and mix well with a flexible spatula until smooth.
9. The rest of the whipped cream, cold, from the fridge, beat the foam with the mixer at high speed. Add 1/3 of the cream cheese and white chocolate and mix evenly with a spatula. It is added over the rest of the cream and incorporated by successive folding.
Raspberry and White Chocolate Baking Cheesecake & # 8211 Preparing Raspberry Cream
10. Obviously, for a cheesecake without baking with raspberries, we need a raspberry cream. Therefore, divide the base cream into two halves. Add in one of the parts 1/2 of the raspberry puree. Mix well.
Cheesecake with raspberries and white chocolate & # 8211 assembly, icing and decoration
11. To assemble this cheesecake with raspberries and white chocolate, pour the raspberry cream over the cookie sheet. Level and put in the freezer for 15-20 minutes.
12. In the meantime, we can take care of the decorations for this cheesecake without baking with raspberries and white chocolate. The rest of the white chocolate melts as I explained in step 5 and is poured into a bag. Cut a small opening in the corner of the bag with scissors and form decorations on baking paper, which are placed in the freezer to solidify.
13. After the first layer of cream has hardened, add the white cream on top, level it as well as possible and shape it with our unripe cheesecake with raspberries and white chocolate back in the freezer.
14. Meanwhile, soak the gelatin gel in cold water. Make a syrup from 2 tablespoons of sugar and 60 ml. of water, heating them on the fire. Add so much raspberry puree that the liquid amounts to 250 ml. Everything is hot. Dissolve the starch in 1 tablespoon of cold water and add over the raspberry puree. Bring to a boil and remove from the heat. Allow to cool to
50 degrees and then dissolve the gelatin in this liquid.
Carefully remove the cake from the mold and pour the icing on top, allowing it to drain on the edges. Our other cheesecake without baking with raspberries and white chocolate being very cold, the icing will solidify quickly if you put it in the fridge.
Arrange the white chocolate decorations. This cheesecake without baking with raspberries and white chocolate is refrigerated at least 2 hours before serving.
I wish you good appetite and to spend the most beautiful moments ever lived with the half of your soul!
White chocolate cake with strawberries - Recipes
Happy birthday to all those named after Saints Constantine and Helen.
7 tablespoons sugar
7 tablespoons flour
3 tablespoons organic cocoa Solaris
100 gr dark chocolate
1 teaspoon baking powder
200 ml water
4 tablespoons sugar
2 romper cappuccino envelopes
500 ml liquid cream
500 gr mascarpone
200 gr powdered sugar
200 gr strawberries
3 gelatin sachets
4 tablespoons caster sugar
for the glaze:
100 gr dark chocolate
100 ml liquid cream
50 gr butter
1/2 sachet of gelatin
200 gr strawberries
100 gr chocolate
Method of preparation
Beat the eggs with the sugar until the sugar melts and the composition becomes creamy. Add flour, baking powder and cocoa.
Add the grated dark chocolate on the small grater.
Homogenize and pour into a cake tin lined with baking paper.
Put in the oven over low heat.
Let it cool then cut the top in half. While we wait for the countertop to cool, we prepare siro pul di n water, sugar and cappuccino.
Mix the mascarpone with the powdered sugar.
Beat the whipped cream until it hardens then add the mascarpone cream.
Prepare the gelatin according to the instructions on the package, let it cool and incorporate it into the cream.
Cut the strawberries into cubes, add the caster sugar over them and leave them in a sieve for 15-20 minutes until the syrup drains. Incorporate the strawberries into the cream.
We start assembling the cake. Place the first top, put the adjustable cake ring around it, syrup, then put the cream. level and place the second worktop on top.
We make chocolate chips with the help of a vegetable cleaner and decorate the cake. Place the strawberries in the middle.
Share if you like:
It looks like a dream, this cake! Please tell me the size of your baking tray? Thank you!
O nebunieee. Super super. Bravo Vio. Kiss!
Dementia combination. I'll try it for sure !! Bravo Vio.
The cake is gorgeous! You made me want to. Interesting black and white picture!
Strawberries and chocolate - a delicious combination. And, yes, it looks like a dream :)
It looks great, and the combination is ideal! Kiss
please tray size and I help!
I apologize for the delay, the tray has a diameter of 28
A sip, maybe, both! :)
Now you put me in the fog. :) I came in especially for the cake recipe with panna cotta with strawberry jelly and now I came across this cake which according to the ingredients is just as good and looks just as good and now I don't know which one to make. :)
:) I would choose this one! it's for all tastes: chocolatey and fluffy top, cool and light cream with fruit, chocolate icing, no one will be able to resist them.
and the panna cotta is very good, but personally I liked it a lot more!
Come on, now I've put you in a lot of fog :)))))
what kind of gelatin do you use looks super i want to make it for my daughter's birthday
she will definitely be very pleased with the result! gelatin is from dr oetker, granules, 10 gr a sachet
yep..what does low heat mean? what temperature did you use for baking?
I really have no idea what temperature, I have a regular oven and I set the flame to minimum
I will make this cake tomorrow, it looks very good in the pictures. Congratulations Vio.
Don't you mind what mascarpone means?
There is no upset, it is a type of cream cheese, perfect for cakes, especially for tiramisu, here you can see what it's about: http://www.delaco.ro/mascarpone
a question: what role does powdered sugar play in mascarpone and cream? Is the mascarpone already sweet and whipped cream too? I ask because so far I have not used sugar in mascarpone cream .. thanks in advance :)
It's just a matter of taste, you can try without, if you think it's ok you don't need to add more, I considered that whipped cream is not sweet, the mascarpone is not very sweet either, the strawberries are slightly sour and I added sugar and I It seemed ok.
I'll try too. It looks fabulous.
It looks phenomenal, I will try to make it for the holidays and I hope it will be a good recipe and it will come out!
What other fruits could I use instead of strawberries? Thank you.
berries, apricots, partridges
what kind of gelatin do you use? I noticed that in many recipes you use gelatin as far as I know gelatin smells a bit bad and sometimes spoils the taste of a cake.
I use gelatin granules from Dr. Oetker, I don't think it would smell and it doesn't influence the taste of the cakes in any way :)
Are we going to replace strawberries with frozen berries?
Of course, my advice is to add them frozen in the cream, if you thaw them beforehand the whole cream will color
and then we don't add caster sugar over them, do we?
I will try to make this cake for Valentine's Day to see how it works for me. Looks delicious
Please, what kind of liquid cream did you use, natural or artificial? There are many varieties and unfortunately not all give good results. Thanks!
If I don't have that special adjustable ring, can I use the form with detachable walls in which I baked the top to assemble the cake?
Does the countertop that follows over the creams also need to be syruped?
My name is Anca and I made this cake for my birthday. it was very good and appreciated by everyone.
Hello. I mean I made the cake and it's great, I used instant glycerin and pasteurized liquid cream. it's great. know that I will try the other cakes. thank you for the ideas
the top is not syrupy? if I missed the part of the text where it was written about this aspect, I apologize!
Good evening, my tray is 28 cm in diameter but it doesn't seem too high. You can tell me what height it should be so that I can fit in with this cake (it seems to me that it is quite tall). The question is also valid for the panna cotta cake with strawberry jelly. Both look very good but I don't know if I would fit in height with my tray. Thank you!
Hi, I'm VIO too. I made the cake that came out almost identical to the one in the picture and was very, very good. It wasn't hard at all. I will repeat the experience.
And because I also have good recipes that I would like to pass on, I would like to collaborate.
I will send the picture of the cake above on the notebook
Hi, my name is Monica. I also made the cake but I put raspberries instead of strawberries and indeed it is a delight, the people in the house ask me to make it again, congratulations.
Hi, I also tried to make the cake, my mascarpone cream was cut after I put the gelatin, it doesn't bind at all, why?
I tell you, the secret is not to mix with the mixer but lightly with a spatula, and the mascarpone cheese must be at room temperature, be careful, not from the fridge! I hope I was helpful!
I don't know how to make gelatin. I once made a cake based on gelatin and my gelatin was steans to pieces. I don't know how to make gelatin
A sachet of 10 gr gelatin is soaked for 10 minutes in 100 ml of water (the gelatin will swell) and then heated over a pot of water (indirectly on the flame) until the composition becomes liquid and translucent. Be careful not to boil gelatin. After it has cooled, add it to the cream and mix well so that it is evenly distributed.
yesterday I made this cake. It came out like in the picture. OK. but I don't like that chocolate jelly that covers the cake at the end. It's like a rubber. but it's just my prayer. all the cakes are beautiful to the eye, that's why I'll try them all. but you don't have to be upset due to the negative comments. no one is perfect..only the tastes are different.when you chose to publish these recipes I guess you also took the risk of negative comments.I don't think anyone wants to ruin your image or denigrate you in any way.you are a good housewife. this is your merit and no one will take it from you. Dear Gabriela Rus
sorry can you tell me what gelatin you use or at least how many grams of gelatin it has because there is a wide variety of types of gelatin and envelopes of several grams thanks
I used gelatin granules from Dr. Oetker, the sachet has 10 gr
sorry I didn't read the comments above ok I understand the cake looks good I hope I'll make it soon as the strawberry market is still full thank you very much
I also made the cake is delicious. Thanks for the recipe
I would like to ask you if the countertop can be made the day before you apply the cream? thank you
Should the mascarpone cream be at room temperature?
Yes, at room temperature!
I took the gelatin dr oetker granules 9g, an envelope is for 500 g cream, calculating the ingredients of the cream, aren't there too many 3 envelopes? thank you in advance
Very good cake ... I tried it
Hello! can it be replaced with something else like rum cappuccino?
It didn't work out for me at all. I don't know what I did wrong. I followed the recipe step by step and the countertop was a disaster, and the icing was a juice that was absorbed by the countertop.
My dear, the recipe is not invented by me, the countertop is simply the classic cocoa pandispan countertop in which I just added grated chocolate, you did not specify what did not come out but there may be only two reasons, or you did not knock eggs well enough, or you didn't bake it properly.
As for the icing, it's a classic recipe again, even without gelatin it must remain firm, you have 100 gr of dark chocolate and 50 gr of butter from the start, so the mixture should not have come out liquid. Maybe you heated the whipped cream too much, maybe the chocolate you used was become? If you explain to me in detail what products you used and how you did it, maybe I can help you.
I say don't give up and give it a try, it will definitely work out in the end!
Rarely have I eaten a good cake, which is why I only make cakes, but now my son is 1 year old and something sophisticated was required. After I scoured the internet, I stopped at this recipe and yesterday I made a test cake, so as not to miss the little one's birthday and I called my friends to taste it. This cake was absolutely fabulous (I put all the strawberries in the cream, and on top I covered it with fondant and decorated it), the top is well syruped and the cream is fine, a delight! In addition, I found it easy to prepare! Thank you Mrs. Vio for this recipe!
Sincerely, I'm so glad you liked it! Happy birthday to the little one, to grow up big, healthy and lucky!
I made the cake, it's cold, I'll only taste it tomorrow. But I have a doubt. When I made the mascarpone cream, I tasted it and it felt a little nauseous. Is it possible that when it hardens it will be & quot; only & # 39 good to eat & quot? Or in combination with the countertop is good?
Normally mascarpone cream should not be nauseous. Anyway, after it stays in the fridge and hardens, it will change its consistency and a little taste, so I'm waiting for you with impressions after you taste it. :)
Please tell me if you can use plain cocoa instead of organic and normal chocolate, not bitter. I want to make the tor for my husband's birthday, but we also have children in the family, does the taste of bitter chocolate feel bad? what kind of liquid cream did you use? Thank you very much for the information ... I am waiting for an answer
I would like to list the recipe but I don't know where, maybe?
Please tell, whats the story of them big puppys ..... THX.
Hello. I also have a question. Do I really need cocoa from the one specified?
Hello, you can use any type of cocoa.
Thanks for the recipe! I didn't find any more strawberries and I used raspberries, a super cake came out.
Congratulations dear, I saw it on the facebook page and it looks extraordinarily good, congratulations and I am very happy that you tried it, but especially that you liked it!
Hello! Can strawberries used as decoration be replaced with something else, but not with fruits, for example finetti sticks would work?
Hello, can you put gelatin sheets ?? And how much ..thank you
Very good cake, thanks for the recipe!
Hello, can you put waffle on the icing above? Is it hardening ?? Thanks.
Hello, yes, it can be put but when the glaze is not yet completely hardened.
Hello! At the last step, when we make the icing, do we first wait for the cream to cool and then incorporate the gelatin or put it when the mixture is hot, then wait for the icing to cool and then put it as the last layer? One more thing, because my countertops don't come out very well. when it is ready to bake, take it straight out of the oven and leave it in its shape to roast or how? I want it to look perfect for my son's first birthday :) thank you, it looks very good in the picture!
Super wrong. I did it and it turned out extraordinarily good. Thanks for the recipe.
It was a total failure. Good to taste but the creams did not harden, the top did not grow enough to cut it in 2. And I followed the recipe step by step.
Let's get used to not blaming the recipe whenever I don't get something! Surely somewhere you didn't do something right, how can you say that a cream that contains whipped cream and mascarpone, so both quite solid did not harden? Both are semi-solid, maybe you put hot gelatin in the cream or maybe you cut cream or mascarpone. And the countertop is a classic recipe, not one invented by me and even has baking powder in the composition :) On the facebook page of the blog you can see a lot of photos posted by the readers who made this cake and the straw, it turned out, for some even more beautiful! https://www.facebook.com/pg/Caietulcuretete/photos/?tab=album&album_id=641802032518663
You have two options, either replace it with agar-agar, or give up gelatin, but the cream will not have the same consistency and there is a risk that the slice will not be able to cut so nicely. Eventually you could reduce the amount.
I think it's the fourth time I've done it. I also combined it with raspberries, currants and blueberries and it is incredibly good. Congratulations !
A total failure! I did it twice. The top does not grow enough for two sheets and the cream does not thicken enough. What about the glaze ?! The juice came out. I think you should still check the recipes you take.